A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

Method

Heat a little oil in a pan, fry the onion, garlic and chilli until the onion softens, add the cayenne and paprika and stir. Add the tomatoes and bring to a simmer, then cook the whole mixture down for about 20 mins until you have a thick paste. Season well and, if you prefer a smooth sauce, blitz it with a hand blender.

Meanwhile, steam the potatoes for 10 mins and put the chorizo in a frying pan to slowly cook and release some of its oil. Tip off the excess red oil and add 1 tbsp olive oil. Add the potatoes and fry everything together, turning the heat up as you go so both the potatoes and chorizo brown in patches. Tip into a bowl. Season the sauce – if it isn’t hot enough add a few more pinches of cayenne. Spoon the sauce over the potatoes and chorizo to serve.

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Comments, questions and tips

Don't throw the oil from the chorizo away - this is the best bit. Obviously if there is too much then take some out but fry your potatoes (after part boiling) in this lovely oil. I added two red thai chillies (pierced) as I didn't have a whole chilli and then removed them before I blitzed the tomato sauce......result.....hot but delicious!

shmoopie1812

28th Dec, 2014

Eating this as I type as it is so delicious! I just mashed the sauce with a potato masher as I prefer a textured sauce. I added some very thinly chopped mushrooms too as I had them in the fridge. My chorizo was getting quite black so I removed it and cooked the potatoes on their own and they were lovely.The sauce is a revelation and I will use as a base for all my pasta sauces in future and just add passata to thin it out. Will become a regular in my repertoire!

jose81

16th Aug, 2014

Made this for lunch with scrambled eggs. Yummy. Fried the chorizo and potatoes a bit too long and the chorizo was burnt, but the sauce was delicious (made it with passata and didn't need to whiz) despite having no chilli so using jerk seasoning (a very versatile spice I'm discovering!).

penguin39

17th Aug, 2013

Made this the other night for my parents - was absolutely lush, added half a tea spoon of chilli flakes for an extra kick

swiftylou

24th Apr, 2013

5.05

Oh and i'm taking it to work tomorrow for lunch xxxx

swiftylou

24th Apr, 2013

5.05

Just had this for my dinner, with a big chunk of crusty bread. Was so simple and tasted delicious x x x

Fridays cook

22nd Apr, 2013

5.05

Lovely comfort food.

fforde

14th Apr, 2013

5.05

far too many potatoes to fry off in the pan after steaming and then slicing so I put the potato and chorizo mix in the oven for 30 mins at 220 degrees, perfect!

moominmills

14th Apr, 2013

5.05

Made this last night. So easy and so tasty. Have kept leftovers in the fridge for the rest of the week. Will definitely make again

bluemoon25

23rd Mar, 2013

4.05

It was a nice dish and tasty however did not have the kick I thought it would. Nice with a glass of sangria! Husband liked it though and has said he would like again so its always a good sign!!!

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